Vegan Split Pea Sweet Potato Soup

Vegan creamy oil, gluten and,nut-free comfort food with plenty of protein and fiber. This rich and lightly smokey recipe uses smoked paprika, mushrooms and miso as flavor boosters.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Course: Lunch, Main Courses, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion chopped
  • 3 ribs of celery chopped
  • 4 garlic cloves Pressed or minced
  • 4-8 ounce mushrooms chopped or sliced
  • 3/4 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp poultry seasoning (or 1⁄4 tsp ground sage)
  • 4 cups vegetable broth or bouillon Or 8 cups - 64oz. no water
  • 4 cups water
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 16 ounce  dry green split peas
  • 2 large carrots, shredded or chopped
  • 1 larger sweet potato cubed about ½ -¾ -inch pieces
  • 1 tbsp white miso Optional
  • 1/4 tsp liquid smoke Optional
  • pinch of cayenne pepper Optional

Equipment

  • 1 Soup pot
  • 1 Spoon

Method
 

  1. Preheat a non-stick soup pot over medium-high heat. Add onions and saute for 3 minutes.
  2. Then add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stir frequently for an additional 3 minutes till after the water breaks from the mushrooms.
  3. Add the broth, water, peas and salt, bring to a boil and cover. Reduce heat to simmer and set timer for 30 minutes, stir occassionally.
  4. Add the carrots and potatoes to the pot, turn the heat up to a boil, and stir well. Then return to a simmer. Cover and cook for 20 to 25 minutes or until the potatoes and carrots are soft.
  5. Add in the optional liquid smoke and miso, if desired. Taste and adjust seasoning as desired.
  6. Serve as is or use a wand-blender to make the soup smooth and creamy. Swirl in some homemade tofu sour cream or top with vegan cheese.

Notes

If you're not a fan of mushrooms, leave them out.
I prefer not to peel the carrots or the sweet potatoes. Be sure to cut them small enough (½ inch) to ensure they cook quicker and consistently.
This soup can be kept in the refrigerator for up to 6 days. To freeze, allow the soup to cool before transferring it to freezer-safe containers - freeze for up to 2 months.

Vegan Split Pea Sweet Potato Soup

Vegan creamy oil, gluten and,nut-free comfort food with plenty of protein and fiber. This rich and lightly smokey recipe uses smoked paprika, mushrooms and miso as flavor boosters.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Course: Lunch, Main Courses, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion chopped
  • 3 ribs of celery chopped
  • 4 garlic cloves Pressed or minced
  • 4-8 ounce mushrooms chopped or sliced
  • 3/4 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp poultry seasoning (or 1⁄4 tsp ground sage)
  • 4 cups vegetable broth or bouillon Or 8 cups - 64oz. no water
  • 4 cups water
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 16 ounce  dry green split peas
  • 2 large carrots, shredded or chopped
  • 1 larger sweet potato cubed about ½ -¾ -inch pieces
  • 1 tbsp white miso Optional
  • 1/4 tsp liquid smoke Optional
  • pinch of cayenne pepper Optional

Equipment

  • 1 Soup pot
  • 1 Spoon

Method
 

  1. Preheat a non-stick soup pot over medium-high heat. Add onions and saute for 3 minutes.
  2. Then add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stir frequently for an additional 3 minutes till after the water breaks from the mushrooms.
  3. Add the broth, water, peas and salt, bring to a boil and cover. Reduce heat to simmer and set timer for 30 minutes, stir occassionally.
  4. Add the carrots and potatoes to the pot, turn the heat up to a boil, and stir well. Then return to a simmer. Cover and cook for 20 to 25 minutes or until the potatoes and carrots are soft.
  5. Add in the optional liquid smoke and miso, if desired. Taste and adjust seasoning as desired.
  6. Serve as is or use a wand-blender to make the soup smooth and creamy. Swirl in some homemade tofu sour cream or top with vegan cheese.

Notes

If you're not a fan of mushrooms, leave them out.
I prefer not to peel the carrots or the sweet potatoes. Be sure to cut them small enough (½ inch) to ensure they cook quicker and consistently.
This soup can be kept in the refrigerator for up to 6 days. To freeze, allow the soup to cool before transferring it to freezer-safe containers - freeze for up to 2 months.

I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…

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Categories: Lunch, Main courses, Plant-Based Recipes, Soup

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